The Neapolitan pasta and potatoes is living proof that you can make a lot with a little.
Born as a poor man’s dish, when there were more potatoes than money and more creativity than ingredients, this recipe has become one of the most authentic symbols of Neapolitan tradition.
And don’t be fooled by its simplicity: among mixed pasta, potatoes, onion, and (of course) a touch of smoked provola, lies a concentrate of taste and comfort.
The beauty of it is that here in Naples it is eaten all year round, even at 95 degrees in the shade. Why? Because Neapolitans, as we know, never give up. Not even in the heat. And a creamy, steaming plate of pasta and potatoes always has its charm, even in the middle of summer.
Perfect for those looking for an economical and genuine recipe, pasta and potatoes need no special introduction
Discover here the original recipe, in an easy version, and the tricks to make it “perfect“: creamy, flavorful, and irresistible, just as tradition dictates.
TRY ALSO:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Autumn, Winter
- Energy 531.45 (Kcal)
- Carbohydrates 67.44 (g) of which sugars 2.63 (g)
- Proteins 22.66 (g)
- Fat 19.84 (g) of which saturated 0.94 (g)of which unsaturated 0.61 (g)
- Fibers 7.36 (g)
- Sodium 2,001.43 (mg)
Indicative values for a portion of 320 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Neapolitan pasta and potatoes
- 6 oz mixed pasta
- 14 oz potatoes
- 5 oz smoked provola (or scamorza)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- Half red onion
- Half celery (stalk)
- 2 tbsps tomato sauce
Tools for Neapolitan pasta and potatoes
- 1 Pot pot
- 1 Potato Peeler potato peeler
- 1 Potato Masher potato masher
Steps for Neapolitan pasta and potatoes
Let’s start by peeling the potatoes and cutting them into not very large cubes. This way they will cook faster.
In a large pot, big enough as we’ll be cooking everything in one pot, add a drizzle of oil, the chopped onion and the celery stalk. Turn on the stove and let it slightly wilt.
Now add the potatoes to the pot, adjust with salt and pepper and let them brown for a few minutes.
At this point, add hot water to cover, lower the heat and put the lid on.
Let it simmer; halfway through the potatoes’ cooking, add the tomato sauce. Let it cook gently until the potatoes are soft enough to fall apart.
If we notice that it’s drying too much, add water.
When the potatoes are very soft, you can mash some of them directly in the pot with a manual potato masher, or with a hand blender for a coarse puree.
It’s time for the pasta. Add a bit of water and pour the pasta directly into the pot. Stir carefully to not let it stick. Again, if you notice it’s drying out, add a little water. When the pasta is al dente, turn off the heat.
Now, dice the provola or scamorza and add it to the pot, stirring with a wooden spoon until it becomes nice and stringy. Let it rest with the lid on for about ten minutes before serving.
I love it!
FAQ
Can I add Parmesan cheese to the Neapolitan pasta and potatoes?
Absolutely yes! Grated Parmesan is a tasty addition that many use at the end of cooking to make the dish even tastier. But the real masterstroke is the Parmesan rind: just scrape it well and let it cook together with the other ingredients. It softens, releases flavor and… you can eat it! A grandparents’ trick that today is a little gourmet touch.
Can it be eaten in summer or is it too heavy?
In Naples, it’s eaten even at 104° in the shade, so the answer is: of course yes! Pasta and potatoes knows no seasons, it’s comfort food for every month of the year. There’s no reason to give up something so tasty.
What potato masher can I use for this recipe?
I’ve discovered this little tool that I use for all occasions, much more convenient than the traditional potato masher or the hand blender. You can find it here.
